BBQ Pork Belly Ramen
Menu
This is more than just playing with meat. Its brains and beauty combined with a bit of whiskey fueled sass combined to deliver the best content for aspiring bbq junkies and meat addicts across the globe. Kita Roberts is a meat maven who’s not afraid to get a little grit under her nails and get wild with food and dive deep into the relationships that get it from pasture to plate.
Boneless skinless chicken thighs
½ 20oz bottle Head Country Chipotle Bar-B-Q Sauce
1 14oz can fire-roasted tomatoes
1/2 C. chicken broth
¼ onion, chopped
1 clove garlic, minced
½ poblano pepper
3 Tbsp. canned diced green chiles, drained
1 lime
Tortillas
Jalapenos, sliced
Avocado, sliced
Pickled red onion
Cotija cheese
Fire-roasted corn
Diced cherry tomatoes
Manual mode on Instant Pot
20 mins
Place the chicken in the Instant Pot and toss with the Head County Bar-B-Que sauce, fire-roasted tomatoes, broth, onion, garlic, poblano peppers, and canned chiles.
Set the pressure cooker to 12 minutes on Manual mode and allow the chicken mixture to cook.
When done, allow the steam to release naturally for 5 minutes before carefully releasing the remaining steam manually.
With 2 forks, shred the chicken into small, bite-sized pieces.
Squirt the juice of one lime over the chicken and toss.
Assemble tacos by using a slotted spoon to drain any extra juices from the chicken before filling tortillas.
Top with your favorites: sliced jalapenos, avocados, pickled red onion, crumbled fresh cotija, fire-roasted corn, and cherry tomatoes.
Drizzle additional BBQ sauce over the top, if you’re feeling feisty. Enjoy!
